Grilled Grouper With Browned Butter-Orange Couscous

  1. To prepare couscous, melt butter in a large stainless steel skillet over medium-high heat. Add almonds; saute 2 minutes or until almonds are toasted and butter is lightly browned. Add couscous; cook 1 minute, stirring constantly. Remove from heat.
  2. Bring broth to a boil in a medium saucepan over high heat. Gradually add broth to couscous mixture in pan; cover and let stand 5 minutes. Fluff with a fork. Stir in oranges, pomegranate seeds, parsley, and 1/4 teaspoon salt.
  3. To prepare grouper, place 1/4 teaspoon salt, coriander, peppercorns, and red pepper in a spice or coffee grinder, and process until finely ground. Rub spice mixture evenly over fish.
  4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange fillets in pan; cook 4 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with couscous.
  5. Wine note: Oranges in the couscous and ground coriander on the fish are the biggest factors to consider. I suggest a riesling from Washington State. Like the dish, it is light yet bold; its subtle sweetness balances the intensity of the coriander. Try Chateau Ste. Michelle 2004 Johannisberg Riesling from Washington's Columbia Valley ($10). -Karen MacNeil

couscous, butter, almonds, couscous, chicken broth, orange sections, pomegranate seeds, parsley, salt, grouper, salt, coriander seeds, black peppercorns, ground red pepper, grouper, cooking spray

Taken from www.myrecipes.com/recipe/grilled-grouper-with-browned-butter-orange-couscous (may not work)

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